Carbonara

Directions

1. 1
   Crack eggs into a bowl. Beat well with cheese and seasonings. Set aside for up to an hour.
2. 2
   Heat a 12 inch saute pan with oil and bacon and pancetta. Season lightly if desired. Cook over medium heat stirring often until bacon crisps.
3. 3
   Remove half of the fat. Deglaze the pan with a few tablespoons water or broth and set aside.
4. 4
   Cook pasta in boiling salted water until al dente.
5. 5
   Reserve a little of the starchy water. Drain.
6. 6
   Toss into the pan with the bacon and drippings, if desired, some of the reserved bacon fat can be added back to the pan.
7. 7
   Stir in the eggs. Toss well with a wooden spoon or tong.
8. 8
   Add a little starchy water if nessecary.
9. 9
   Serve immediately.
10. 10
    Note: Pasta should be removed to plates or bowls once it has been tossed or else the eggs will continue to cook in the bottom of the pan.
11. 11
    Note: pan of bacon may be reheated slowly while pasta cooks, but have it removed from heat before saucing the procedure.
12. 12
    Serve with cheese immediately.